2 lemons
2 large artichokes
3 tablespoons olive oil (divided)
16 crimini or button mushrooms (sliced 1/4-inch thick)
8 fingerling potatoes (steamed until tender, don't peel)
  Salt and freshly ground pepper
3 tablespoons walnut oil
4 cups Earthbound Farm Organic Frisée (or curly endive, washed and torn)
2 tangerines, preferably Satsuma or any seedless variety (peeled and separated into sections)
1/4 cup toasted pine nuts